Mini Hibiscus Cheesecakes

Delicious mini cheesecakes with sweet hibiscus swirled in and drizzled on top! Makes 9 mini cheesecakes.

The secret ingredient is always love.

Mini Hibiscus Cheesecakes

Ingredients:

• 1/4 cup dried hibiscus

• 1/3 cup sugar

• 2/3 cup water

• 1/2 cup graham crackers, crumbled

• 4 tsps sugar

• 1/4 tsp cinnamon

• 1 tsp nutmeg, freshly ground

• 2 Tbs butter, melted

• 1 8 oz package cream cheese

• 1/4 cup sour cream

• 1/4 cup sugar

• 1/2 tsp vanilla extract

• 1 egg

Instructions:

Preheat oven to 325 degrees Fahrenheit. Set out cream cheese, sour cream and egg to allow to come to room temperature.

1. Start by making the hibiscus syrup. Add dried hibiscus, sugar and water to a small saucepan.

2. Heat on high heat until lightly boiling.

3. Reduce heat to medium and let simmer for about 20-25 minutes until reduced and slightly thickened.

4. Remove from heat and set aside to cool.

5. To make the crust, crumble graham crackers to a medium fine crumble.

6. Add the sugar, cinnamon and nutmeg and mix.

7. Add the melted butter and mix to combine.

8. Evenly distribute the crumble to 9 molds (I use muffin tin with silicone muffin cups) and press firmly to bottom of molds.

9. Bake at 325 degrees Fahrenheit for 10 minutes.

10. Remove from oven and set aside.

11. For the cheesecake, use an electric hand mixer to blend the cream cheese on medium low speed for about 1 minute.

12. Add the sour cream and mix until combined.

13. Add the sugar, vanilla extract and egg and blend on medium until smooth.

14. Spoon evenly into the molds (muffin tins) with the cooled crusts.

15. Drizzle about a tsp of hibiscus syrup onto each mini cheesecake and swirl into the creamy mixture with a toothpick.

16. Bake at 325 degrees Fahrenheit for 50 minutes.

17. Allow to cool to room temperature.

18. Refrigerate for 6-8 hours before serving.

19. Serve with whipped cream and hibiscus syrup drizzled over top.